to bring all the good things in the mountains into pasta:
water, air, the tradition of doing things with care.
Regina dei Sibillini is a farm that produces pasta using only durum wheat from its land in the Sibillini Mountains.
The nature that surrounds us is a source of inspiration every day and there is no better way to honor it than to try to capture its flavors, aromas, colors.
A rare choice, that of durum wheat in a mountain environment, which together with direct cultivation and artisanal processing methods, allows for the creation of unique and high quality products.
The cultivation of durum wheat in the mountains requires great attention and is made difficult by the climate, less favorable than the hilly one and characterized by frequent temperature changes and spring frosts. But we believed it.
On our land we only grow late durum wheat, sown at the end of October. The snow, which falls between November and March, covers it protecting it from frosts and slowly hydrates it.
The Regina of the Sibillini produces pasta according to the artisanal method: bronze drawing and drying at low temperatures, using only wheat from mountain soils in the Sibillini Mountains, which guarantees a truly uncontaminated environment: water and air, elements essential in the production of pasta, they are of absolute quality. The cultivated raw material, healthy and unique in its properties, gives the transformed product a characteristic flavor rich in aromas and a scent that stands out already at the time of cooking.
In 2012 we sowed our first hectare of Senatore Cappelli wheat.
It is a late cycle durum wheat, which we sow in October, with a sturdy ear overhanging a very high stem, between 150 and 160 centimeters.
Its rustic character contributes to the production of an excellent, very fragrant semolina, which releases an intense aroma of bread and biscuits during pasta making.
Compared to other durum grains, the different composition of gluten makes it more tolerable even in cases of greater sensitivity.
The extremely limited productivity, of about 15-18 quintals / hectare depending on the vintage and the soil, makes Cappelli an extremely sought-after and precious wheat.
If we look around it is easy to feel lucky to live in such wonderful places.
The geographical location of the company in the area of the Sibillini Mountains, represented by the logo of the pasta factory, on which stands the Prioress, known as the Queen of the Sibillini, which falls within the territory of Montefortino.
The mountain is the fulcrum of everything, our idea comes from her, it guarantees a truly uncontaminated environment: water and air, essential elements in the production of pasta, are of absolute quality.
The cultivated raw material, healthy and unique in its properties, gives the transformed product a characteristic flavor rich in aromas and a scent that stands out already at the time of cooking.
The Sibillini Mountains, the same ones described in literary works, theorized and dreamed of for centuries, steeped in mystery and legends, are truly places of disarming beauty. Here nature is still inaccessible and inaccessible, at times almost primitive, populated by a varied wildlife.
